Broccoli Caesar Slaw

This healthier take on the classic Caesar salad is quick and easy to make and just as delicious. Enjoy tucking into this Broccoli Caesar Slaw!

Broccoli Caesar Slaw

Servings 1
Cook Time 15 mins



  • ¼ can chickpeas, drained & rinsed
  • ¼ tsp oil


  • 2 eggs


  • 1 bunch chives
  • ¼ garlic clove, thinly sliced (optional)
  • 2 Tbsp lite sour cream
  • ¼ lemon, juiced
  • ½ tsp Dijon mustard


  • ½ broccoli, finely chopped
  • 1 cabbage, shredded, 2 cups worth
  • ½ courgette, grated
  • red onion, thinly sliced


  • Preheat oven to 220°C (or 200°C fan bake).
  • Prep chickpeas and pat dry. Spread out on a lined oven tray, toss with oil and season with salt and pepper. Using a fork, smash chickpeas a little. Roast for about 10minutes, until golden and crispy
  • Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel and cut into halves.
  • Prep chives and garlic and add to a medium bowl. Add sour cream, lemon juice and mustard and whisk to combine. Season with pepper.
  • Prep broccoli, cabbage, courgette and onion. Add to bowl with dressing, toss to combine and season to taste with salt and pepper.
  • Serve slaw topped with eggs and chickpeas.


Energy 1782 kJ | 426 kCal | Carbohydrates 34.3 g | Protein 34.2 g | Fat 12.1 g
Calories: 426kcal
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